Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.3
- Total Fat: 3.0 g
- Cholesterol: 61.9 mg
- Sodium: 147.7 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.8 g
- Protein: 14.1 g
View full nutritional breakdown of Nutolene & Vegetable Pots calories by ingredient
Nutolene & Vegetable Pots
Submitted by: LILLY1156Introduction
This is a recipe I got from the Birds eye packet of frozen peas carrot and corn, I have changed it for vegetarians and used Sanitarium Nutolene. I tried Nutmeat but it is not as nice as using Nutolene but if you don't like Nutolene you can use Nutmeat This is a recipe I got from the Birds eye packet of frozen peas carrot and corn, I have changed it for vegetarians and used Sanitarium Nutolene. I tried Nutmeat but it is not as nice as using Nutolene but if you don't like Nutolene you can use NutmeatNumber of Servings: 4
Ingredients
-
1 tin Nutolene diced into small pieces
(or 1 cup cooked diced chicken)
1 1/2 cups frozen carrots, peas & corn
3 eggs lightly beaten
1/2 cup low fat milk
1/3 cup grated reduced fat cheese
Tips
Nice hot or cold.
Directions
There are two ways of doing this recipe, combine all ingredients together and put into 4 x 1 cup size ovenproof pots or you can put the nutolene (chicken) on the bottom of the ovenproof pots, mix together the frozen vegetables, eggs and milk and pour this over the nutolene and top with grated reduced fat cheese.
Bake in a mod oven for 20-25 minutes.
Serving Size: 4 x 1 cup size ovenproof pots
Number of Servings: 4
Recipe submitted by SparkPeople user LILLY1156.
Bake in a mod oven for 20-25 minutes.
Serving Size: 4 x 1 cup size ovenproof pots
Number of Servings: 4
Recipe submitted by SparkPeople user LILLY1156.
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